Tench, Boiled
From Cassell's dictionary of cookery, 1892
Serves 2
Time to boil: 15-20 minutes for a moderate-sized tench.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1977. The excerpt below is the record exactly as published.
Tench, Boiled. — Scale, draw, and clean the fish carefully, and remove the gills. Take care of the melt or roe. Lift the back-bone, and rub in a little salt; then lay the tench in cold salted water for an hovu' or more, and afterwards rinse it in fresh water. Put it into a saucepan with as much boiling salted water as will cover it, and let it boil until done enough. Dish the fish on a napkin, garnish with curled parsley and slices of lemon, and send melted butter or maitre d'hotel sauce
Cook this with the app: pantry check, scaling, and the assistant.